Table 2 - Art, Biotechnology and the Culture of Peace

Table 2: Fermented foods consumed worldwide in different communities (adapted from Kavanagh, 1994; Steinkraus, 1995).

Natural Inoculum	Product	Substrate	Use	Socio-cultural Feature
Africa
Saccharomyces cerevisiae	African beers from sorghum, maize or sorghum-maize mixes	Sorghum and maize	Alcoholic beverage	Sorghum beer -utshwala (Zulu) and utywala (Xhosa) popular with Bantu tribes working in gold and diamond mines
Lactic acid bacteria	Talla (tella)	Sorghum-maize-wheat, mix	Home-processed beer	Served in Ethiopian country-side wedding ceremonies
Fungal mix of Aspergillus, Penicillium and Rhizopus species	Kenkey	Maize	Staple food	Popular with the working class Ghanaian coastal people -Gas, Fantis and Ewes; eaten for its nourishing value
Lactic acid bacteria	Bussa	Sorghum-millet-mix		Popular with the Luo, Abuluhya and Maragoli people in Kenya
Rhizopus oryza, A.flavus and Penicillium citrinum mix	Pito	Sorhgum mash	Alcoholic/food beverage	Source of income for Guinean and Nigerian women who learn the art of domestic brewing during adolescence whilst preparing weekly supplies of this supposedly 'energy-providing' and medicinal drink
L. mesenteroides with lactic acid bacteria, etc.	Gari	Cassava roots	Staple food	Consumed as eba by Nigerian low-income groups
Lactic acid bacteria -yeast mix	Ogi	Maize	Staple food	Nigerian breakfast porridge prepared by low-income group housewives now being considered for rural markets
Arab States
Lactic acid bacteria	Bouza (Egypt)	Wheat	Wheat-based beverage	Bouza - once an ancient divine offering at funeral services, today consumed by lower-income groups
Lactic acid bacteria	Liban argeal (Iraq)	Milk	Milk food	Fermented milk
Lactic acid bacteria	Merissa (Sudan)	Sorghum-millet-cereal mix	Alcoholic/food beverage	Similar in production and use with Bouza, Bussa, and Talla
Asia
Mucor purpureus	Ang-kak	Rice	Colorant	Use dates back to Chinese Yuan dynasty
Aerobic bacteria	Bagoong	Fish (paste)	Seasoning	Prahoc (Cambodia); Bagoon (Philipiines); Ngapi (Mynamar)
Leuconostoc mesenteroides, Saccharomyces sp.	Dosai	Black gram and rice	Breakfast food	Indian pancakes widely popular with all income groups
L. mesenteroides	Idli	Mix of rice and black gram (3:1)	Rice cake	Staple part of vegetarian cuisine and diet
Aerobic bacteria	Mam	Fish or shrimp paste	Liquid seasoning	Patis (Philippines), Nam pla deak (Thailand) Nuoc mam (Vietnam)
Aspergillus oryzae, Saccharomyces rouxii	Miso	Rice and soybean	Seasoning	Traditional rural industry in Japan
Bacillus natto	Natto	Soybeans	Cake	Food supplied in military campaigns; supposed to have originated in Buddhist temples
Neurospora species	Oncom	Peanut press cake	Meat substitute	Part of daily diet of the West Javanese
L.mesenteroides	Puto	Rice	snack	Essentially a Filipino food
Europe
'Beer' Yeasts	Beer	Barley and other starch substrates	Second worldwide staple beverage after tea	Beer-making reportedly associated with the Natufian culture; the oldest known recipe for making beer is written on a 4000 year old tablet in a hymn to the Sumerian goddess of beer Ninkasi; Jiu (aka Kiu) is an ancient Chinese beer over 4000 years old; The Sumerians are assumed to be the first civilized culture to brew beer
Lactobacillus bulgaricus	Bulgaricus butter milk	Low-fat milk	Food	National product; and the basis of Metchnikov's conclusion re: contribution to prolongation of life
Lactobacilli-yeast mix	Kefir	Fresh milk	Food beverage	Use originating in the Caucasian mountains linked to the longevity of life amongst the peoples of Armenia, Azerbaijan, and Georgia
Yeasts	Kvass	Fermented rye or barley, or soaked and fermented dark rye bread	Low-alcoholic beverage	A national Russian drink; Ukrainian kvass made from beetroot is credited with beneficial medicinal properties
Lactobacilli	Sauerkraut	Cabbage	Food	"Sauerkohl", prepared in German homes as - a winter diet food now widely accepted and marketed un Europe an North America, was known in ancient China to have fed, seemingly, the armies of Genghis Khan
Latin America and the Caribbean
Lactobacilli-yeast mix	Chicha	Maize, sweet potatoes or ripe plantains	Alcoholic beverage	Characteristic of the Andes region (Bolivia, Colombia, Ecuador, Peru). This drink nowadays consumed at agricultural, family, social and religious events, was considered by "the Incas to be the vehicle that linked man to his gods through the fecundity of the earth"
Leuconostoc species	Pulque	Maguey cactus (aka agave or century plants)	Alcoholic beverage	National drink of Mexico inherited from the Aztecs who used it as an offering to the goddess Mayahuel
Lactobacilli	Queso Chaqueno	Milk	Food	Current cheese process has originated from the process used by the Jesuits in 16^th century in Moxos Pampas of Bolivia